Sorrel Soup Recipe

Sorrel is an excellent ingredient for soup. Its acid

leaves are much appreciated by the French; the wild sorrel may be used,

but now that truck gardeners are cultivating it extensively, it will be

found less troublesome to use the latter.



The Germans make the best sorrel soup; their recipe is as follows:--Wash

and pick over two quarts of sorrel; remove the stems; then cut the

sorrel into pieces. Heat two ounces of butter in a small saucepan; add

the sorrel and a few blades of chives; cover without water and allow it

to steam for half an hour. Stir to prevent burning; sprinkle over this a

tablespoonful of flour free from lumps. Now add three quarts of

well-seasoned veal stock; taste for seasoning; boil once, and send to

table with croutons or small bits of toast. This an excellent spring and

summer soup.

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